Mexican Chicken and Corn Casserole
Serves Up To
- 2 cups water
- 1 cup long grain rice
- 1 Tbsp. olive oil
- ½ cup onion
- ½ cup orange bell pepper
- 2 cloves garlic
- 1 cup frozen corn
- 2 cups cooked shredded chicken breast
- ½ cup tomatoes (seeded and diced)
- 1 cup Almond Breeze™ Unsweetened Original Almondmilk Yogurt
- 1 cup tomato sauce
- 1 Tbsp. chili powder
- ½ tsp. salt
- 1¼ cup shredded Mexican-style cheese blend
- 2 green onions
- 2 Tbsp. fresh cilantro
Preheat oven to 350°F. Prepare a 9”x9” casserole dish with nonstick cooking spray.
In a medium saucepan over medium-high heat, add water. Once boiling,add rice and reduce heat to a simmer. Cover and allow to cook 15-20 minutes, until water is soaked into rice.
In a medium skillet over medium heat, add oil. Once warm, add onion, bell pepper and garlic. Cook until slightly tender, then remove from heat. Transfer to a large bowl.
Add corn, chicken, tomatoes, yogurt, tomato sauce, chili powder, salt, and cooked rice. Stir until combined, then add 1 cup cheese. Transfer to prepared dish and sprinkle with remaining ¼ cup cheese.
Bake 20-25 minutes, until cheese is melted. Serve with green onion and fresh cilantro.
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